Nutrition: per biscuit

Ingredients

4 egg white

140g caster sugar

2 tbsp plain flour

140g ground almond

Method

Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.

Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.

The recipe is based on a meringue so I baked these on a low oven for 50 mins, also adding almond essence as suggested by the other bakers. They came out crispy and light. Not sure I'd do them again though.

Recipe says to spoon Talespoons onto baking tray but think it hould be teaspoons.First batch was as above like little sponge biscuits and as I wanted them to be crispy, when cooking my second batch, when they were almost done, I pressed them down with a palette knife and they came out exactly as I wanted them.

Could not taste the almonds much so next time will do as the lady above and add a little almond essence.

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